2 red onions, shaved very thin (use either a mandoline or a very sharp knife)

1/2 tablespoon fresh thyme leaves

1 cup red wine

4 cups beef stock

Kosher salt, to taste

Fresh cracked black pepper, to taste

Instructions: Lay half of the yellow onions on the bottom of a glass, ceramic or stainless steel container large enough to hold all four steaks. Distribute half of the oregano and half of the garlic cloves over the onions. Place the steaks on top, then cover the steaks with the remaining onion, oregano and garlic. Cover and place in the refrigerator for 24 hours to marinate. After 24 hours, remove the steaks from marinade and pat them dry. Discard the onion mixture.

At this point, you can either grill the steaks (preferably over charcoal), or pan-sear them in one (or two) heavy cast iron skillets and finish them in the oven. To grill the steaks, rub the meat with olive oil, season to taste with kosher salt and fresh cracked black pepper and cook to desired degree of doneness.

To do the second method (to yield the sauce), heat the oven to 400 degrees. Heat one or two large heavy bottom cast-iron pans over high heat. (If you want to cook all four steaks at one time, you will need two pans; otherwise, cook two at a time.) Once the pan is hot, add the oil and sear the steaks until golden brown. Once brown, flip them over and place the pan(s) in the oven for 7 minutes. Remove pan(s) from the oven, transfer the steaks to a cutting board and allow them to rest for a minimum of 10 minutes.

Place the pan(s) back on the range and add the shaved red onions and thyme. Add the red wine, and cook until the liquid is reduced by 75 percent. Add the beef stock and reduce the liquid by half. Season with salt and pepper. When ready to serve, slice the beef and arrange it on a large platter. Pour the sauce over the beef and serve family style.